Type what you have

Ingredients

• ✓ honey mustard
• onion
• catfish fillet
• garlic salt
• pepper
• parsley flakes

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top.
3. 3 Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.

By Jennifer Dugas Vitale

Ingredients

• ✓ honey mustard
• lemon juice
• green onion
• ginger
• salmon fillet
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix lemon juice, mustard, green onion, and ginger together in a bowl. Set aside.
3. 3 Place salmon into a baking dish. Spread mustard mixture over salmon and sprinkle with black pepper.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, 20 to 30 minutes.

By Emily

Ingredients

• ✓ honey mustard
• cooking spray
• sweet potato
• apple chicken sausage
• green apple
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a casserole dish with cooking spray.
2. 2 Combine sweet potatoes, sausage, and apples in the prepared dish. Season with salt and pepper and stir in honey mustard.
3. 3 Bake in the preheated oven until sweet potatoes are tender and sausage is browned, 45 to 55 minutes.

By photog_grrl

Ingredients

• ✓ honey mustard
• cracker crumb
• egg
• lemon juice
• hot sauce
• yellow mustard
• paprika
• salmon

Instructions

1. 1 Combine cracker crumbs, egg, lemon juice, hot sauce, mustard, and paprika in a bowl; add salmon, stirring well. Allow the mix to stand for at least 5 minutes so that the flavors can join hands.
2. 2 Preheat a grill to 300 degrees F (150 degrees C). Line a grill pan with foil.
3. 3 Squeeze excess liquid from the mixture; this will allow the patties to hold together and turn that pretty golden brown. Form into patties.
4. 4 Cook on the preheated grill until golden brown and fish flakes easily with a fork, about 10 minutes on each side. Serve with honey mustard.

By Courtenay Howell

Ingredients

• ✓ honey mustard
• ground beef
• brown sugar
• onion powder
• red pepper
• garlic powder
• salt
• olive oil
• swiss cheese
• hamburger bun

Instructions

1. 1 Combine ground beef, honey mustard, brown sugar, onion powder, red pepper flakes, garlic powder, and salt in a large bowl; shape into 4 patties.
2. 2 Heat oil in a large skillet over medium heat. Add patties; cook, turning occasionally, until desired doneness is reached, 15 to 20 minutes for well done. Top each patty with 1 cheese slice shortly before removing from the skillet. Serve on hamburger buns.

By aaron cindi

Ingredients

• ✓ honey mustard
• potato
• shallot
• red pepper flakes
• garlic salt
• black pepper
• mayonnaise
• tilapia
• vegetable oil
• lemon

Instructions

1. 1 Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
3. 3 Serve fish with lemon wedges.

By bex89

Ingredients

• ✓ honey mustard
• egg
• black pepper
• all-purpose flour
• chicken seasoning blend
• cayenne pepper
• red pepper flakes
• seasoning salt
• salt
• bread crumb
• garlic salt
• chicken tender
• peanut oil

Instructions

1. 1 Mix eggs, honey mustard, and pepper together in a bowl. Mix flour, chicken seasoning, cayenne, red pepper flakes, seasoning salt, and salt together in a second bowl. Mix bread crumbs and garlic salt together in a third bowl.
2. 2 Dredge chicken tenders in the egg-honey mixture, then in the flour mixture, then back in the egg-honey mixture, and finally in the breading mixture. You want a medium coating on each tender.
3. 3 Heat oil in a pan over medium-high heat. Fry tenders in the hot oil until breading is dark and crispy and chicken is no longer pink in the center and the juices run clear, about 10 minutes per side.

By RachelBF90

Ingredients

• ✓ honey mustard
• cooking spray
• malt vinegar and sea salt chips
• egg white
• cod
• coleslaw mix
• green onion
• greek yogurt
• apple cider vinegar
• celery seed
• salt
• black pepper
• slider bun

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.
2. 2 Place chips in a blender in batches and process to the consistency of bread crumbs. Transfer chips to a flat plate.
3. 3 Beat egg whites together in a bowl. Dip a piece of fish in egg white, coat in chip crumbs, and place on the prepared rack. Repeat with remaining fish. Spray fish with cooking spray.
4. 4 Bake in the preheated oven for 15 minutes. Turn on the broiler and broil fish until brown and crispy, about 5 minutes.
5. 5 While fish is cooking, combine coleslaw mix and green onions in a large bowl. Whisk yogurt, honey mustard, vinegar, celery seed, salt, and pepper together in a separate bowl. Pour dressing over coleslaw mix and toss to combine.
6. 6 Place a piece of fish on the bottom half of each slider bun and top with coleslaw.

By Soup Loving Nicole

Ingredients

• ✓ honey mustard
• crescent roll
• zucchini
• onion
• butter
• chicken breast
• egg
• salt
• black pepper
• basil
• oregano
• garlic powder
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Open the cans of crescent rolls, unroll the dough, and place the dough into the bottom of an 11x15-inch baking pan. Do not separate the rolls. Press the edges of the dough up the sides of the pan to make a shallow crust. Spread the honey mustard over the dough.
3. 3 Place the zucchini and a few tablespoons of water into a saucepan over medium heat, cover, and bring to a boil. Reduce heat to medium-low, and cook the zucchini until tender, about 15 minutes. Drain and set the zucchini aside. Place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. Stir the cooked zucchini and chicken into the onion, and mix well. Let the mixture heat for about 5 minutes, stirring occasionally. Spread the zucchini mixture in an even layer over the crust.
4. 4 In a bowl, beat the eggs with salt, black pepper, basil, oregano, and garlic powder; pour the egg mixture over the zucchini. Sprinkle the cheese over the top.
5. 5 Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.

By Paul Debbie Dietzenbach

Ingredients

• ✓ honey mustard
• crescent roll
• parsley
• salt
• black pepper
• garlic powder
• oregano
• basil
• butter
• zucchini
• onion
• egg
• cheddar cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Press crescent rolls into bottom of a 10-inch glass pie plate, pinching seams together.
3. 3 Combine parsley, salt, black pepper, garlic powder, oregano, and basil in a small bowl.
4. 4 Melt butter in a large skillet over medium heat. Add zucchini and onion: cook, stirring occasionally, until vegetables are tender, about 10 minutes. Off heat, stir in parsley mixture. Cool.
5. 5 Meanwhile, beat eggs in a glass, metal, or ceramic bowl: stir in Cheddar cheese until well combined.
6. 6 Brush bottom of crescent roll pie crust with honey mustard: line with mozzarella cheese slices.
7. 7 Stir zucchini mixture into egg-cheese mixture until well combined: pour into crust. Sprinkle with Parmesan cheese.
8. 8 Bake in the preheated oven until a knife inserted into center comes out clean, 30 to 40 minutes. Cool, 10 to 15 minutes.

By Miss B

Ingredients

• ✓ honey mustard
• brown sugar
• mustard
• black pepper
• salt
• olive oil
• purple cabbage
• water
• clove
• black peppercorn
• cinnamon stick
• bay leaf
• garlic
• thyme
• yellow onion
• apple cider
• cottage ham

Instructions

1. 1 Place cottage ham in a large Dutch oven. Add cider, onions, thyme, garlic, bay leaves, cinnamon sticks, peppercorns, cloves, and enough water to cover cottage ham entirely. Cover, and place on high heat; bring to a boil, about 10 minutes. Once boiling, reduce heat, and cook on a low simmer for 1 hour and 30 minutes.
2. 2 While ham is simmering, preheat the oven to 350 degrees F (175 degrees C). Cut cabbage into quarters, remove core, and cut into 1-inch slices. Place cabbage slices in a large bowl. Add olive oil, salt, and pepper; toss to coat.
3. 3 Stir together honey mustard, stone-ground mustard, and brown sugar in a medium bowl. Once cottage ham has simmered, transfer ham to a roasting pan. Brush honey mustard mixture over entire cottage ham.
4. 4 Bake in preheated oven until glaze has melted and a thermometer inserted in thickest portion registers 145 degrees F (63 degrees C), 20 to 30 minutes.
5. 5 While ham is baking, reserve 1 1/2 cups of the cooking liquid in Dutch oven; discard solids and remaining liquid. Place Dutch oven over medium-high; add sliced cabbage, and stir to combine. Cover, and cook until cabbage is tender, about 15 minutes. Arrange cabbage on a platter.
6. 6 Remove cottage ham from oven, and let rest for 10 minutes. Carve slices and serve on top of cabbage.

By Amanda Stanfield

Ingredients

• ✓ honey mustard
• rosemary
• orange zest
• orange juice
• miso paste
• tamari
• sesame oil
• herb stuffing
• tamari
• rosemary
• pepper
• salt
• thyme
• sage
• garlic
• mushroom
• celery
• red onion
• sesame oil
• firm tofu

Instructions

1. 1 Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
2. 2 Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
4. 4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
5. 5 Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
6. 6 Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

By Tali

Ingredients

• ✓ honey mustard
• ham
• clove
• apricot preserves

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
3. 3 Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
4. 4 Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

By Karen Karsten

Ingredients

• ✓ honey mustard
• pineapple
• chicken breast
• red bell pepper
• sandwich roll

Instructions

1. 1 Grill or broil the chicken breasts and pineapple slices, brushing occasionally with honey mustard. Cook the chicken breasts until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve the chicken on sandwich rolls, topped with pineapple slices and red bell pepper rings.

By Jenny

Ingredients

• ✓ honey mustard
• butter
• vegetable oil
• worcestershire sauce
• brown sugar
• garlic powder
• salmon

Instructions

1. 1 Whisk honey mustard, melted butter, oil, Worcestershire sauce, brown sugar, and garlic powder together in a bowl until well combined. Reserve 2 tablespoons marinade for basting.
2. 2 Place salmon into a shallow baking dish and pour remaining marinade over top. Cover and refrigerate for 45 minutes.
3. 3 Preheat the oven's broiler and set the oven rack about 5 inches from the heat source.
4. 4 Broil salmon in the preheated oven, brushing occasionally with the reserved 2 tablespoon marinade, until fish flakes easily with a fork and marinade has cooked into a glaze, about 12 minutes.

By Tim Ellis

Ingredients

• ✓ honey mustard
• coleslaw mix
• bean sprout
• sourdough bread
• margarine
• havarti cheese

Instructions

1. 1 In a medium bowl, toss together the coleslaw mix and bean sprouts.
2. 2 Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out.
3. 3 In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.

By COURTNEYSUNSHINE

Ingredients

• ✓ honey mustard
• sourdough bread
• ham
• mozzarella cheese
• parmesan cheese
• egg
• milk
• nutmeg
• butter

Instructions

1. 1 Spread one side of 4 bread slices with mustard. Top remaining 4 slices with ham. Combine mozzarella and Parmesan cheeses and mix together; sprinkle mixture evenly over ham and close sandwiches, mustard side down.
2. 2 In a shallow dish or bowl combine the eggs, milk and nutmeg and mix well. Melt butter in a large skillet or on a griddle over medium heat. Dip each sandwich in egg mixture, turning to coat. Let excess egg mixture drip into dish or bowl, and place sandwiches in hot skillet. Cook until golden brown and cheese is melted.

By Sara G

Ingredients

• ✓ honey mustard
• brown sugar
• mustard powder
• cumin
• cayenne pepper
• garlic powder
• pork chop
• butter
• apple cider

Instructions

1. 1 Mix brown sugar, honey mustard, mustard powder, cumin, cayenne pepper, and garlic powder together in a small bowl; rub onto pork chops and let sit on a plate for flavors to dissolve into pork chops, about 10 minutes.
2. 2 Melt butter in a large skillet over medium heat; add apple cider. Arrange coated pork chops in the skillet; cook until pork chops are browned, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Shyla Lane

Ingredients

• ✓ honey mustard
• chicken
• grape
• apple
• red onion
• mayonnaise
• garlic powder
• black pepper

Instructions

1. 1 Mix together chicken, grapes, apple, onion, mayonnaise, honey mustard, garlic powder, and black pepper in a bowl until well combined. Store in the refrigerator until serving.

By aravis121

Ingredients

• ✓ honey mustard
• bread crumb
• chicken breast
• olive oil
• white wine
• savory
• salt
• mushroom
• lemon juice

Instructions

1. 1 Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
2. 2 Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
3. 3 Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

By Velva Knapp

Ingredients

• ✓ honey mustard
• canola oil
• honey
• garlic
• paprika
• chive
• basil
• adobo seasoning
• onion powder
• meat tenderizer
• chicken leg quarter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine oil, honey mustard, and honey in a bowl until well combined. Stir in garlic, paprika, chives, basil, adobo seasoning, onion powder, and meat tenderizer. Stir until fully blended.
3. 3 Coat the bottom of a glass baking dish with 2 to 3 tablespoons of mustard sauce mixture. Place chicken legs on top and cover with the rest of the sauce mixture. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Tarahlynn Sweitzer

Ingredients

• ✓ honey mustard
• water
• rice wine
• sesame oil
• soy sauce
• brown sugar
• liquid smoke
• salad dressing mix
• orange zest
• ginger
• paprika
• herbes de provence
• chicken
• rosemary

Instructions

1. 1 In a large shallow dish, combine water, wine, sesame oil, soy sauce, mustard, brown sugar and liquid smoke. Stir in Italian dressing mix, orange zest, ginger, paprika and fines herbs. Place chicken in the dish, and turn to coat. Cover, and refrigerate overnight.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil grate.
3. 3 Discard marinade. Grill chicken 15 to 20 minutes per side, until no longer pink and juices run clear. Occasionally place rosemary sprigs on coals to impart a unique smoky flavor to chicken.

By DIXYCHIK

Ingredients

• ✓ honey mustard
• garlic powder
• white pepper
• seasoned salt
• onion salt
• oregano
• pork sparerib
• white vinegar
• lager
• ketchup
• worcestershire sauce
• maple syrup
• brown sugar
• liquid smoke
• margarine
• apple cider vinegar

Instructions

1. 1 In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
2. 2 Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.
3. 3 Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
4. 4 In a large saucepan, whisk together remaining beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard. Bring to boil. Cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed.
5. 5 Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.

By Chef Boozer

Ingredients

• ✓ honey mustard
• kielbasa sausage
• ginger ale
• brown sugar

Instructions

1. 1 Preheat oven to broil. Line a baking sheet with aluminum foil. Slice kielbasa diagonally into 1/4 inch pieces.
2. 2 In a medium-size skillet saute kielbasa in ginger ale until they are heated through. Drain well. Arrange the kielbasa on the prepared baking sheet, then sprinkle them with brown sugar.
3. 3 Broil the kielbasa until the brown sugar melts and begins to crystallize, check after 3 to 5 minutes. Serve the kielbasa with honey mustard for dipping.

By Megan

Ingredients

• ✓ honey mustard
• cayenne pepper hot sauce
• butter
• salt
• black pepper

Instructions

1. 1 Combine honey mustard, hot sauce, butter, salt, and black pepper in a saucepan over medium heat; stir until butter melted. Simmer until sauce begins to thicken, about 5 minutes. Use in your favorite chicken wings recipe and serve while hot.

By Stefanie Fun

Ingredients

• ✓ honey mustard
• aluminum foil
• olive oil
• salt
• broccoli

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick aluminum foil.
2. 2 Mix honey mustard, olive oil, and salt together in a bowl. Add broccoli and toss to coat. Spread onto the prepared baking sheet.
3. 3 Bake in the preheated oven until broccoli is tender and lightly charred in spots, 25 to 30 minutes.

By Peggy Oliver

Ingredients

• ✓ honey mustard
• albacore tuna
• sweet pickle relish
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Combine tuna, honey mustard, pickle relish, mayonnaise, salt, and black pepper in a bowl; mix well.

By SunnyDaysNora

Ingredients

• ✓ honey mustard
• egg
• mayonnaise
• bread-and-butter pickle
• black pepper
• paprika

Instructions

1. 1 Halve eggs lengthwise. Carefully remove yolks to a small bowl and mash with a fork; add mayonnaise, pickles, honey mustard, and black pepper. Blend the mixture until smooth.
2. 2 Scoop yolk mixture into egg halves; garnish with paprika. Keep refrigerated until ready to serve.

By Kimberly

Ingredients

• ✓ honey mustard
• tuna
• salad dressing
• sweet pickle relish
• celery
• carrot
• white sugar
• salt

Instructions

1. 1 Drain the tuna, reserving 1 tablespoon of the liquid.
2. 2 Put tuna in a serving bowl and mash with a fork until it's as mushy as you can get it. Stir reserved liquid, salad dressing, honey mustard, relish, celery, carrot, sugar, and salt into the tuna. Adjust seasoning to taste.

By zomgalyssa

Ingredients

• ✓ honey mustard
• olive oil
• white wine vinegar
• onion
• salt
• black pepper
• lemon juice
• white sugar

Instructions

1. 1 Whisk olive oil, white wine vinegar, Dijon mustard, red onion, sea salt, black pepper, and lemon juice together in a microwave-safe bowl.
2. 2 Cook oil mixture in the microwave until hot and almost boiling, 1 1/2 to 2 minutes. Gradually whisk sugar into hot mixture until dressing is thick and creamy.

By Applekrisp